In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

Preheat oven to 350F. Cut the butter into
4 pieces and put them into a 9 x 12glass baking dish. Put
the dish in the preheating oven to melt butter. In a medium bowl mix flour,
sugar, baking powder, xanthan gum, milk (not evaporated milk), and vanilla.
Remove baking pan from the oven and pour flour mixture on top of the melted
butter (DO NOT STIR), and set the mixture aside. Break the eggs into a
2-quart bowl and whisk them together. Add the evaporated milk and pumpkin
filling and mix well. Slowly pour or spoon the pumpkin mixture on top
of the crust batter in the baking pan (DO NOT STIR).

The crust batter should rise to cover the
pumpkin as it bakes. Bake until the crust is dark golden brown on top,
about 50-60 minutes. Let the cobbler rest for at least 20 minutes. before
serving. Best served warm or room temperature. Optional: vanilla ice cream
or other topping (serves 8-10).